2 cups cooked quinoa

1 teaspoon olive oil

30 spears asparagus, chopped into 1 inch pieces

½ teaspoon salt

¼ teaspoon pepper

2 cloves garlic, chopped

Salt and pepper

16 strawberries, sliced (about 12 ounces)

4.5 ounces mozzarella cheese, cut into small cubes

⅓ cup Simple Balsamic Vinaigrette

2 tablespoons finely chopped fresh basil



1-Place the cooked quinoa in a large salad bowl.

2-Prepare the balsamic vinaigrette and set aside.

3-Heat the olive oil in a large sauté pan over medium heat. Once heated, add the asparagus and garlic. Sprinkle with salt and pepper. Cook for 2-3 minutes until the asparagus is bright green and slightly tender, yet still has a little crunch.

4-Add the asparagus to the quinoa. Mix in the strawberries, mozzarella cheese, and the balsamic vinaigrette. Toss to combine. Top the salad with chopped fresh basil.

Serving size: 1 cup
Nutrition Information (per serving) from
Calories: 178 Fat: 5.5g Carb: 21.3g Fiber: 4.6g Protein: 10.3g Sugar 5.3g Sodium: 171mg
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